20 Delicious Japanese Pork Belly Recipes for Every Occasion

Dive into the rich, savory world of Japanese cuisine with our roundup of 20 Delicious Japanese Pork Belly Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner, a seasonal feast, or some ultimate comfort food, these recipes promise to bring a taste of Japan right to your table. Perfect for home cooks looking to explore new flavors, each dish is a celebration of pork belly’s versatility. Let’s get cooking!

Braised Pork Belly with Soy Sauce and Ginger

Yesterday, I found myself craving something deeply comforting yet sophisticated enough to impress at a dinner party. That’s when I decided to whip up this Braised Pork Belly with Soy Sauce and Ginger, a dish that marries the richness of pork belly with the bright notes of ginger and the umami depth of soy sauce.

Ingredients

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
• 1/4 cup soy sauce
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups chicken stock, homemade preferred
• 1 tbsp brown sugar
• 1 star anise
• 1 cinnamon stick

Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large oven-safe pot, heat clarified butter over medium heat until shimmering.
3. Add pork belly cubes, searing each side for 3-4 minutes until golden brown. Tip: Do not overcrowd the pot to ensure proper browning.
4. Remove pork belly and set aside. In the same pot, add diced onion, cooking until translucent, about 5 minutes.
5. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
6. Return pork belly to the pot, adding soy sauce, chicken stock, brown sugar, star anise, and cinnamon stick. Tip: The liquid should just cover the pork; adjust with more stock if necessary.
7. Bring to a simmer, then cover and transfer to the oven. Braise for 2 hours, checking occasionally to ensure the liquid is at a gentle simmer. Tip: For extra tenderness, extend braising time by 30 minutes.
8. Remove from oven and let rest for 10 minutes before serving.

Braised to perfection, the pork belly becomes meltingly tender, with the soy sauce and ginger creating a sauce that’s rich yet balanced. Serve it over steamed jasmine rice or with a side of crisp, blanched greens for a contrast in textures.

Japanese Pork Belly Ramen

Waking up to the aroma of simmering pork belly is one of those small joys that make weekend mornings special. This Japanese Pork Belly Ramen is my go-to comfort dish, blending rich flavors with a touch of home-cooked love, perfect for those lazy Sundays or when you need a bowl of warmth.

Ingredients

• 1 lb pork belly, skin-on
• 4 cups chicken stock, homemade preferred
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 2 pasture-raised eggs, lightly beaten
• 2 servings ramen noodles
• 1 scallion, finely chopped
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 300°F. Score the pork belly skin in a crosshatch pattern, ensuring not to cut into the meat.
2. In a heavy-bottomed pot, heat the clarified butter over medium heat. Sear the pork belly, skin side down, for 5 minutes until golden brown. Flip and sear the other side for another 3 minutes.
3. Remove the pork belly and set aside. In the same pot, add garlic and ginger, sautéing for 1 minute until fragrant.
4. Pour in the chicken stock, mirin, and soy sauce, bringing to a gentle simmer. Return the pork belly to the pot, cover, and transfer to the oven. Braise for 2 hours until the meat is fork-tender.
5. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
6. In a non-stick pan, heat the sesame oil over medium heat. Pour in the beaten eggs, swirling the pan to create a thin layer. Cook for 2 minutes, then fold into quarters and slice into ribbons.
7. Remove the pork belly from the oven and slice into 1/2-inch pieces.
8. Divide the noodles between two bowls. Ladle the broth over the noodles, then top with sliced pork belly, egg ribbons, and scallions.

Delight in the melt-in-your-mouth pork belly paired with the silky noodles and rich broth. For an extra kick, a drizzle of chili oil or a sprinkle of togarashi can elevate this dish to new heights.

Grilled Pork Belly Yakitori

There’s something undeniably magical about the sizzle of pork belly hitting a hot grill, especially when it’s skewered and glazed to perfection. I remember the first time I tried making Grilled Pork Belly Yakitori at home; the aroma alone was enough to convince me this dish was worth every minute of preparation.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch thick strips
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 tsp grated ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium saucepan over low heat, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Stir until the sugar dissolves, about 3 minutes. Remove from heat and let cool to room temperature.
2. Thread the pork belly strips onto the soaked bamboo skewers, folding the strips accordion-style to ensure even cooking.
3. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Brush the skewers generously with the prepared glaze. Place them on the grill, cooking for 4 minutes on each side, reapplying glaze after each turn for a sticky, caramelized finish.
5. Once the pork belly is crispy on the edges and the internal temperature reaches 145°F, remove from the grill. Let rest for 2 minutes before serving to allow the juices to redistribute.

Here’s the thing about Grilled Pork Belly Yakitori: the contrast between the crispy, caramelized exterior and the tender, juicy interior is nothing short of spectacular. Serve these skewers over a bed of steamed rice with a sprinkle of toasted sesame seeds for an extra layer of texture and flavor.

Pork Belly Kakuni

Just when I thought I couldn’t love pork belly more, I stumbled upon Kakuni, a Japanese braised dish that’s become my go-to comfort food. It’s the perfect blend of tender, melt-in-your-mouth pork and a sweet, savory glaze that reminds me of my first trip to Tokyo, where I learned the importance of patience in cooking.

Ingredients

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
• 1 cup mirin
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup granulated sugar
• 2 cups dashi stock
• 1 inch ginger, thinly sliced
• 2 green onions, cut into 2-inch pieces

Instructions

1. In a large pot, bring water to a boil over high heat. Add the pork belly cubes and blanch for 5 minutes to remove impurities. Drain and rinse under cold water.
2. Return the pork to the pot. Add mirin, soy sauce, sake, sugar, dashi stock, ginger, and green onions. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 2 hours, ensuring the pork is fully submerged. Tip: Skim off any foam that forms on the surface for a clearer broth.
4. After 2 hours, remove the lid and increase heat to medium. Simmer uncovered for another 30 minutes to reduce the sauce and glaze the pork. Tip: Baste the pork occasionally with the sauce for even flavor.
5. Once the sauce has thickened and the pork is tender, remove from heat. Let it rest for 10 minutes before serving. Tip: For an extra layer of flavor, torch the surface of the pork lightly before serving.

Melt-in-your-mouth tender with a rich, umami-packed sauce, this Pork Belly Kakuni is a dish that demands to be savored. Serve it over steamed rice with a side of pickled vegetables for a complete meal that transports you straight to the heart of Japan.

Japanese Pork Belly Stir Fry

Over the weekend, I found myself craving something savory yet slightly sweet, with a touch of umami that only Japanese cuisine can deliver. That’s when I decided to whip up this Japanese Pork Belly Stir Fry, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor. It’s perfect for those evenings when you want something gourmet without spending hours in the kitchen.

Ingredients

• 1 lb pork belly, thinly sliced
• 2 tbsp clarified butter
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup snap peas, trimmed
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced pork belly to the skillet, arranging in a single layer. Cook undisturbed for 3 minutes to achieve a golden sear.
3. Flip each slice of pork belly and cook for an additional 3 minutes. Remove from skillet and set aside.
4. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Add shiitake mushrooms and snap peas, stirring frequently for 2 minutes until vegetables begin to soften.
6. Return the pork belly to the skillet, pouring in soy sauce, mirin, and brown sugar. Stir to combine all ingredients.
7. Reduce heat to medium and simmer for 5 minutes, allowing the sauce to thicken slightly.
8. Drizzle with sesame oil and garnish with sliced green onions and sesame seeds before serving.

Zesty and rich, this stir fry offers a perfect balance of flavors with the pork belly’s crisp edges melting into the savory-sweet sauce. Serve it over a bed of steamed rice or alongside a crisp cucumber salad for a refreshing contrast.

Pork Belly Miso Soup

Delving into the comfort of a warm bowl of soup, especially one as rich and flavorful as Pork Belly Miso Soup, is my idea of a perfect meal. It’s a dish that reminds me of chilly evenings spent in the kitchen, experimenting with flavors until I found this perfect blend.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 4 cups dashi stock
• 3 tbsp white miso paste
• 2 tbsp sake
• 1 tbsp mirin
• 1 tsp grated ginger
• 2 green onions, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup firm tofu, cubed
• 1 tbsp soy sauce

Instructions

1. In a large pot, brown the pork belly slices over medium heat for 5 minutes, or until they release their fat and become slightly crispy.
2. Add the dashi stock to the pot, bringing it to a gentle simmer over medium-low heat. Skim off any excess fat that rises to the surface for a clearer soup.
3. Whisk in the miso paste until fully dissolved, then add the sake, mirin, and grated ginger. Simmer for 10 minutes to allow the flavors to meld.
4. Add the shiitake mushrooms and tofu, cooking for an additional 5 minutes until the mushrooms are tender.
5. Stir in the soy sauce and half of the green onions, reserving the rest for garnish. Simmer for another 2 minutes.
6. Remove from heat and ladle into bowls. Garnish with the remaining green onions.

Just the right balance of umami from the miso and richness from the pork belly makes this soup a hearty yet refined dish. Serve it with a side of steamed rice for a complete meal that’s both comforting and elegant.

Slow Cooker Japanese Pork Belly

Zesty flavors and tender textures define this Slow Cooker Japanese Pork Belly, a dish that’s become a weekend staple in my kitchen. There’s something magical about how the pork belly transforms into melt-in-your-mouth goodness, infused with a balance of sweet and savory notes, all while I go about my day.

Ingredients

• 2 lbs pork belly, skin-on, cut into 2-inch pieces
• 1 cup mirin
• 1/2 cup soy sauce
• 1/4 cup sake
• 1/4 cup granulated sugar
• 2 cloves garlic, minced
• 1-inch piece ginger, peeled and thinly sliced
• 2 green onions, chopped

Instructions

1. In a medium bowl, whisk together mirin, soy sauce, sake, and granulated sugar until the sugar is completely dissolved.
2. Place the pork belly pieces in the slow cooker, ensuring they’re in a single layer for even cooking.
3. Pour the mirin mixture over the pork belly, then add minced garlic, sliced ginger, and chopped green onions on top.
4. Cover and cook on low for 6 hours, or until the pork is tender and easily pulls apart with a fork. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
5. Once cooked, carefully remove the pork belly from the slow cooker and place on a serving dish. Tip: For a crispier skin, broil the pork belly on high for 2-3 minutes before serving.
6. Strain the cooking liquid and skim off any excess fat, then reduce it in a saucepan over medium heat for 10 minutes to create a glossy glaze. Tip: Let the glaze cool slightly before drizzling over the pork to prevent it from becoming too runny.

Mmm, the pork belly is irresistibly tender with a rich, umami-packed glaze that clings to every bite. Serve it over steamed rice with a side of pickled vegetables for a contrast in textures and flavors that’ll have everyone asking for seconds.

Pork Belly Donburi

Perfectly seared pork belly over a bed of steaming rice is my idea of comfort food heaven, especially on a lazy Sunday afternoon. I remember the first time I tried making Pork Belly Donburi at home; the aroma filled my kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 lb pork belly, skin removed and cut into 1/2-inch thick slices
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 2 cups cooked Japanese short-grain rice
• 1 scallion, thinly sliced
• 1 tsp toasted sesame seeds

Instructions

1. In a medium bowl, combine soy sauce, mirin, sake, and sugar, stirring until the sugar dissolves completely.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add pork belly slices, searing for 3 minutes per side until golden brown.
3. Reduce heat to low, pour the soy sauce mixture over the pork belly, and simmer for 15 minutes, flipping the slices halfway through.
4. While the pork simmers, heat a non-stick pan over medium heat. Pour the beaten eggs into the pan, cooking for 2 minutes until just set, then fold into an omelet and slice into strips.
5. Divide the cooked rice between two bowls. Top each with pork belly slices, egg strips, scallions, and a sprinkle of sesame seeds.

Kick back and enjoy the melt-in-your-mouth pork belly paired with the silky eggs and fluffy rice. For an extra kick, drizzle with a bit of spicy mayo or serve with pickled ginger on the side.

Japanese Pork Belly Curry

Delving into the heart of Japanese comfort food, I stumbled upon a dish that’s become a staple in my kitchen: Japanese Pork Belly Curry. It’s a rich, flavorful journey that starts with succulent pork belly and ends with a curry that’s both comforting and sophisticated. I remember the first time I made it; the aroma filled my kitchen, promising a meal that was worth every minute of preparation.

Ingredients

• 1.5 lbs pork belly, skin removed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tbsp garam masala
• 1 cup chicken stock, homemade preferred
• 1 cup coconut milk, full-fat
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Heat clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add pork belly cubes, searing on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent and slightly caramelized, about 5 minutes.
4. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Sprinkle curry powder and garam masala over the onions, stirring to toast the spices for 30 seconds.
6. Return the seared pork belly to the pot, coating it evenly with the spice mixture.
7. Pour in chicken stock and coconut milk, stirring to combine. Bring to a simmer.
8. Add honey, soy sauce, salt, and black pepper, stirring to incorporate.
9. Reduce heat to low, cover, and simmer for 1.5 hours, or until the pork is tender and the sauce has thickened.
10. Tip: For an extra layer of flavor, let the curry rest for 10 minutes off the heat before serving.
11. Tip: If the sauce is too thin, simmer uncovered for an additional 10-15 minutes to reduce.
12. Tip: Serve with a side of steamed jasmine rice to soak up the rich curry sauce.

Velvety and rich, this Japanese Pork Belly Curry is a masterpiece of flavors, with the pork belly meltingly tender against the robust, aromatic sauce. Try serving it over a bed of sushi rice for a textural contrast that elevates the dish to new heights.

Pork Belly Sushi Rolls

Venturing into the world of fusion cuisine, I stumbled upon a dish that marries the richness of pork belly with the delicate artistry of sushi. It’s a bold twist that’s become a staple in my kitchen, especially when I’m looking to impress. Here’s how I bring these Pork Belly Sushi Rolls to life.

Ingredients

• 1 lb skin-on pork belly, scored
• 1 cup sushi rice, rinsed until water runs clear
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 4 sheets nori
• 1/2 cup thinly sliced cucumber
• 1/2 cup thinly sliced avocado
• 1 tbsp toasted sesame seeds
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 275°F. Place the scored pork belly on a rack over a baking sheet, skin side up. Roast for 2 hours until the meat is tender.
2. Increase oven temperature to 475°F and roast for another 20 minutes to crisp the skin. Let it rest for 10 minutes before slicing thinly.
3. While the pork belly cooks, combine sushi rice and water in a rice cooker. Cook according to manufacturer’s instructions.
4. In a small saucepan, warm rice vinegar, sugar, and salt over low heat until dissolved. Fold this mixture into the cooked rice and let it cool to room temperature.
5. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange slices of pork belly, cucumber, and avocado in a line at the bottom of the rice. Sprinkle with sesame seeds.
7. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Repeat with remaining ingredients.
8. Heat clarified butter in a pan over medium heat. Sear each sushi roll for 1-2 minutes per side until golden.

These rolls offer a delightful contrast between the crispy, buttery exterior and the succulent, flavorful filling. Try serving them with a drizzle of spicy mayo for an extra kick.

Spicy Pork Belly Udon

First off, let me tell you, there’s nothing quite like the comfort of a steaming bowl of udon, especially when it’s loaded with spicy pork belly. I stumbled upon this recipe during a chilly evening when I was craving something hearty yet fiery, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 lb pork belly, sliced into 1/4-inch thick pieces
• 2 tbsp grapeseed oil
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 4 cups dashi stock
• 14 oz udon noodles, fresh or frozen
• 2 green onions, thinly sliced
• 1 tsp sesame seeds, toasted

Instructions

1. Heat grapeseed oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork belly slices in a single layer, working in batches if necessary, and sear until golden brown and crispy, about 3 minutes per side. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly crispy.
3. Remove pork belly and set aside. In the same skillet, add minced garlic and grated ginger, sautéing until fragrant, about 30 seconds.
4. Whisk in gochujang, soy sauce, and sesame oil until fully combined, then slowly pour in dashi stock, stirring continuously to incorporate.
5. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow flavors to meld. Tip: Skim off any excess fat or impurities that rise to the surface for a clearer broth.
6. Meanwhile, cook udon noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
7. Divide noodles among bowls, ladle the spicy broth over the top, and arrange crispy pork belly slices on top.
8. Garnish with sliced green onions and toasted sesame seeds before serving. Tip: For an extra kick, serve with a side of kimchi or pickled vegetables.

Here’s how it turns out: the udon noodles are delightfully chewy, swimming in a broth that’s rich, spicy, and slightly sweet, while the pork belly adds a crispy texture that’s utterly addictive. Try topping it with a soft-boiled egg for an extra layer of richness.

Pork Belly Hot Pot

Sometimes, the best meals come from the simplest ingredients, and this Pork Belly Hot Pot is no exception. I remember the first time I tried it at a friend’s house, the rich flavors and tender pork belly melting in my mouth, and I knew I had to recreate it at home.

Ingredients

• 1.5 lbs pork belly, skin-on, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 cups napa cabbage, roughly chopped
• 1 cup shiitake mushrooms, sliced
• 2 green onions, sliced diagonally

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering.
2. Add pork belly pieces, searing each side until golden brown, about 3 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove pork belly and set aside. In the same pot, add onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
4. Deglaze the pot with soy sauce and rice vinegar, scraping up any browned bits from the bottom.
5. Return pork belly to the pot, adding chicken stock, sesame oil, and red pepper flakes. Bring to a simmer.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until pork belly is tender. Tip: Skim off any excess fat that rises to the surface for a clearer broth.
7. Add napa cabbage and shiitake mushrooms, cooking for an additional 10 minutes until vegetables are tender.
8. Garnish with green onions before serving. Tip: For an extra kick, serve with a side of chili oil.

Comforting and rich, this Pork Belly Hot Pot is a symphony of flavors, with the pork belly becoming incredibly tender and the broth absorbing all the umami goodness. Serve it with a side of steamed rice to soak up every last drop of the delicious broth.

Japanese Pork Belly Skewers

Yesterday, I stumbled upon a recipe that brought back memories of my first trip to Tokyo, where the bustling streets were filled with the irresistible aroma of grilled meats. Japanese Pork Belly Skewers, or ‘Buta no Kushiyaki,’ became my instant favorite, and today, I’m thrilled to share my perfected version with you.

Ingredients

• 1.5 lbs of heritage-breed pork belly, sliced into 1-inch thick strips
• 1/4 cup of mirin
• 1/4 cup of soy sauce
• 2 tbsp of sake
• 1 tbsp of granulated sugar
• 1 tsp of freshly grated ginger
• 1 clove of garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, combine mirin, soy sauce, sake, sugar, ginger, and garlic to create the marinade.
2. Add the pork belly strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F. Tip: A well-heated grill ensures a perfect sear without sticking.
4. Thread the marinated pork belly onto the soaked bamboo skewers, folding the strips accordion-style for even cooking.
5. Grill the skewers for 4-5 minutes on each side, or until the pork is caramelized and slightly charred. Tip: Avoid overcrowding the grill to ensure each skewer cooks evenly.
6. Brush the skewers with any remaining marinade during the last 2 minutes of grilling for an extra glaze. Tip: Always use a clean brush to prevent contamination.
7. Remove the skewers from the grill and let them rest for 3 minutes before serving.

Juicy and tender, these skewers boast a perfect balance of sweet and savory flavors, with a slight smokiness from the grill. Serve them atop a bed of steamed rice or with a side of pickled vegetables for a complete meal that transports you straight to the streets of Tokyo.

Pork Belly Rice Bowl

Believe it or not, the first time I tried making a Pork Belly Rice Bowl, it was a complete disaster. The pork was overcooked, and the rice was mushy. But after several attempts, I’ve perfected a recipe that’s both simple and bursting with flavor, perfect for a cozy night in.

Ingredients

• 1 lb pork belly, skin-on, cut into 1-inch cubes
• 2 cups jasmine rice, rinsed until water runs clear
• 3 cups water
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1 scallion, thinly sliced
• 1 tsp garlic, minced
• 1 tsp ginger, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, toss the pork belly cubes with soy sauce and sesame oil until evenly coated.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat. Add the pork belly, searing each side for 2 minutes until golden brown.
4. Transfer the skillet to the oven and roast the pork belly for 25 minutes, flipping halfway through, until the skin is crispy and the meat is tender.
5. While the pork roasts, combine jasmine rice and water in a rice cooker. Cook according to the manufacturer’s instructions for fluffy rice.
6. In a small non-stick pan, scramble the beaten eggs over low heat for 2 minutes, stirring constantly, until softly set.
7. Once the pork and rice are done, divide the rice among bowls. Top with pork belly, scrambled eggs, scallions, garlic, and ginger.

Unbelievably tender pork belly meets fluffy jasmine rice in this bowl, with the scrambled eggs adding a creamy texture. For an extra kick, drizzle with a bit of chili oil before serving.

Pork Belly with Sweet Soy Glaze

Every time I think about comfort food, my mind immediately goes to the rich, succulent flavors of Pork Belly with Sweet Soy Glaze. It’s a dish that reminds me of family gatherings, where the aroma would fill the house, promising a meal that’s both indulgent and heartwarming. I’ve tweaked this recipe over the years, adding a personal touch here and there, and I’m excited to share my version with you.

Ingredients

• 2 lbs pork belly, skin scored
• 1/2 cup dark soy sauce
• 1/4 cup mirin
• 1/4 cup brown sugar, packed
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook that renders the fat perfectly.
2. Place the scored pork belly on a rack over a baking tray, skin side up, and roast for 2 hours until the skin starts to crisp.
3. While the pork roasts, combine dark soy sauce, mirin, brown sugar, minced garlic, grated ginger, rice vinegar, sesame oil, red pepper flakes, and water in a saucepan over medium heat. Simmer for 5 minutes until the glaze thickens slightly. Tip: Stir constantly to prevent the sugar from burning.
4. After 2 hours, brush the pork belly generously with the glaze and increase the oven temperature to 400°F (200°C). Roast for another 20 minutes until the glaze is sticky and the skin is crispy. Tip: Apply the glaze in layers for a deeper flavor.
5. Let the pork belly rest for 10 minutes before slicing to allow the juices to redistribute. Tip: Use a sharp knife for clean cuts through the crispy skin.

Absolutely nothing compares to the melt-in-your-mouth texture of this pork belly, with its perfect balance of sweet and savory notes. Serve it over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s sure to impress.

Japanese Pork Belly Pancakes

Zesty mornings call for something extraordinary, and that’s exactly what I thought when I first stumbled upon the recipe for Japanese Pork Belly Pancakes. It’s a dish that combines the succulence of pork belly with the fluffy texture of pancakes, creating a breakfast experience that’s both indulgent and uniquely satisfying. I remember tweaking the recipe a bit to suit my taste, adding a hint of mirin for that authentic Japanese touch.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 3/4 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 lb pork belly, thinly sliced
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp scallions, finely chopped

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten egg, and melted butter until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes. Tip: Adjust heat as needed to prevent burning.
5. In a separate pan, cook the thinly sliced pork belly over medium-high heat until crispy, about 3-4 minutes per side. Drain excess fat.
6. Add mirin, soy sauce, and sesame oil to the pork belly, stirring to coat evenly. Cook for an additional minute until the sauce thickens slightly.
7. Serve the pancakes topped with the glazed pork belly and garnished with finely chopped scallions. Tip: For an extra layer of flavor, drizzle with a bit of extra soy sauce before serving.

Every bite of these Japanese Pork Belly Pancakes offers a delightful contrast between the sweet, fluffy pancakes and the savory, crispy pork belly. The mirin and soy sauce glaze adds a depth of flavor that’s irresistibly umami. Try serving them with a side of pickled ginger to cut through the richness for a balanced meal.

Pork Belly and Egg Rice

Last weekend, I found myself staring at a beautiful slab of pork belly in my fridge, wondering how to turn it into something extraordinary. That’s when I remembered a dish that combines the richness of pork belly with the simplicity of eggs and rice—a comfort food trifecta that never fails to satisfy.

Ingredients

• 1 lb pork belly, skin-on, cut into 1-inch cubes
• 2 cups jasmine rice, rinsed until water runs clear
• 4 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 cup green onions, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the pork belly cubes on a baking sheet, skin side up, and roast for 25 minutes until the skin is crispy and the fat has rendered.
2. While the pork belly roasts, cook the jasmine rice according to package instructions, using a rice cooker or a pot on the stove. Tip: Let the rice sit for 10 minutes after cooking to achieve the perfect texture.
3. Heat the clarified butter in a large skillet over medium heat. Add the lightly beaten eggs and scramble gently until just set, about 2 minutes. Remove from heat and set aside.
4. In the same skillet, add the roasted pork belly, soy sauce, sesame oil, salt, and black pepper. Stir-fry for 2 minutes to combine the flavors.
5. Fold the scrambled eggs into the skillet with the pork belly, mixing gently to avoid breaking the eggs too much.
6. Serve the pork belly and egg mixture over the cooked jasmine rice, garnished with sliced green onions. Tip: For an extra layer of flavor, drizzle with a bit more sesame oil before serving.

What makes this dish truly special is the contrast between the crispy, fatty pork belly and the soft, fluffy eggs, all brought together by the fragrant jasmine rice. Try serving it with a side of pickled vegetables for a refreshing crunch that cuts through the richness.

Pork Belly with Miso Mustard Sauce

Zesty and rich, this Pork Belly with Miso Mustard Sauce is a dish that’s close to my heart. It’s a recipe I stumbled upon during a chilly evening when I was craving something that could warm the soul and excite the palate. The combination of miso and mustard brings a unique depth of flavor that’s both bold and comforting.

Ingredients

• 1.5 lbs pork belly, skin scored
• 2 tbsp white miso paste
• 1 tbsp whole grain mustard
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1/2 cup chicken stock
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• Salt, to season

Instructions

1. Preheat your oven to 275°F. Pat the pork belly dry with paper towels, ensuring the skin is completely dry for optimal crispiness.
2. Season the pork belly all over with salt, focusing on the scored skin. Place it skin-side up on a wire rack set over a baking tray.
3. Roast in the preheated oven for 2 hours, or until the meat is tender but not falling apart.
4. While the pork cooks, combine the miso paste, whole grain mustard, honey, minced garlic, apple cider vinegar, and smoked paprika in a small bowl. Whisk until smooth.
5. Heat the clarified butter in a small saucepan over medium heat. Add the miso mustard mixture and cook for 1 minute, stirring constantly.
6. Gradually add the chicken stock to the saucepan, whisking continuously to incorporate. Simmer for 3 minutes until the sauce thickens slightly.
7. Increase the oven temperature to 450°F. Brush the pork belly skin with some of the miso mustard sauce and return to the oven for 10-15 minutes, or until the skin is crispy and bubbly.
8. Remove the pork belly from the oven and let it rest for 5 minutes before slicing.
9. Serve the sliced pork belly drizzled with the remaining miso mustard sauce.

Firm yet yielding, the pork belly melts in your mouth, while the miso mustard sauce adds a punchy, umami-rich contrast. Try serving it over a bed of steamed jasmine rice or alongside roasted root vegetables for a complete meal that’s as visually appealing as it is delicious.

Japanese Pork Belly Tacos

Believe it or not, the fusion of Japanese flavors with the classic taco was a happy accident in my kitchen last summer. I was experimenting with leftover pork belly from a ramen night, and voilà, these Japanese Pork Belly Tacos were born. They’ve since become a staple in my home, especially when I’m craving something that’s both comforting and excitingly different.

Ingredients

• 1 lb Japanese-style pork belly, thinly sliced
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1/2 cup thinly sliced scallions
• 8 small corn tortillas
• 1/4 cup pickled red ginger (beni shoga)
• 1 tbsp toasted sesame oil
• 1 tsp garlic, minced

Instructions

1. In a medium bowl, combine the pork belly slices with mirin, soy sauce, sake, and sugar. Let marinate for 30 minutes at room temperature, turning occasionally to ensure even coating.
2. Heat sesame oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
3. Add the marinated pork belly to the skillet. Cook for 5-7 minutes, turning once, until the pork is caramelized and cooked through.
4. While the pork cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. Keep them wrapped in a clean towel to stay warm.
5. To assemble, place a few slices of pork belly on each tortilla. Top with scallions and a sprinkle of pickled red ginger.
6. Serve immediately, allowing the tacos to be enjoyed while the pork is still warm and the tortillas are soft.

Only when you take the first bite do you truly appreciate the melding of the sweet, umami-rich pork with the sharp tang of the ginger. The contrast of textures, from the crispy edges of the pork to the soft tortilla, makes each bite a delight. For an extra kick, a drizzle of spicy mayo or a sprinkle of shichimi togarashi can elevate these tacos to new heights.

Pork Belly and Vegetable Stir Fry

Zesty flavors and a quick cooking time make this Pork Belly and Vegetable Stir Fry a weeknight favorite in my household. There’s something incredibly satisfying about the way the pork belly crisps up while the vegetables stay just tender enough, a trick I learned from my grandmother who insisted on timing each ingredient’s entry into the pan.

Ingredients

• 1 pound pork belly, sliced into 1/2-inch strips
• 2 tablespoons clarified butter
• 1 cup broccoli florets
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add pork belly strips to the skillet, ensuring they’re not overlapping. Cook for 4 minutes on each side until golden brown and crispy.
3. Remove pork belly from the skillet and set aside on a paper towel-lined plate to drain excess fat.
4. In the same skillet, add broccoli florets and julienned red bell pepper. Stir-fry for 3 minutes until vegetables are bright and slightly tender.
5. Add minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to burn.
6. Return the pork belly to the skillet, adding soy sauce, sesame oil, and red pepper flakes. Toss everything together and cook for an additional 2 minutes to combine flavors.
7. Tip: For an extra crispy pork belly, pat the strips dry with a paper towel before cooking. Tip: Adding garlic last prevents it from burning and becoming bitter. Tip: A splash of water can help steam the vegetables if they’re too firm.

Rich in flavors and textures, this stir fry pairs wonderfully with a side of steamed jasmine rice or can be enjoyed on its own for a low-carb option. The contrast between the crispy pork and the tender vegetables makes every bite a delightful experience.

Conclusion

We hope this roundup of 20 delicious Japanese pork belly recipes inspires your next meal! From quick weeknight dinners to special occasion feasts, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!